Chè Ba Màu (Vietnamese Three Color Dessert)

Three dessert glass cups of che ba mau topped with coconut cream sauce and crushed ice.

Chè Ba Màu (Vietnamese Three Color Dessert)

Course: Dessert

Cuisine: Vietnamese

Prep Time: 30

Cook Time: 50

Resting Time: 4

Total Time: 5 20

Servings: servings

Calories: 159kcal

Author: Quynh Nguyen

Chè ba màu, or Vietnamese three color dessert, is a refreshing, layered treat made with sweet red beans, mung bean paste, pandan jelly, and coconut sauce over crushed ice. It’s lightly sweet, fun to eat, and perfect for cooling down on a hot day!

Print Recipe

Ingredients

Red Bean Layer

1 cup adzuki beans
water
2 tablespoon sugar

Yellow Mung Bean Layer

⅔ cup dried split mung bean, washed and rinsed until water runs clear
2 cups water
3 tablespoons sugar

Green Pandan Jelly Layer

1 tablespoon agar agar powder
2 cups water
¼ teaspoon pandan extract
3 tablespoons sugar

Coconut Sauce

1 (13.5 oz) can coconut cream
2 tablespoons sugar
¼ teaspoon salt
2 teaspoons tapioca starch

Topping

shaved ice

Instructions

Adzuki Beans

Soak the beans overnight. The next day, drain and simmer in boiling water for 18–20 minutes, or until tender. Drain again, stir in sugar, and let cool.

Pandan Jelly

Boil water, then whisk in agar agar powder, pandan extract, and sugar until fully dissolved. Pour into a glass dish and let it set at room temp. Chill in the fridge for at least 4 hours (or freeze for 2). Slice into strips or cubes.

Mung Beans

Add mung beans and water to a saucepan. Bring to a boil, then simmer for 10–12 minutes until soft. Mash or blend into a smooth paste and mix in the sugar.

Coconut Sauce

Heat coconut cream until it just starts to bubble. Whisk in sugar and tapioca starch. Simmer for 2–3 minutes, then let it cool and chill in the fridge until ready to use.

Assemble the Che Ba Mau

Layer red beans, mung bean paste, and pandan jelly in a glass. Drizzle with chilled coconut sauce and top with crushed ice. Serve immediately and enjoy!

Notes

Give the adzuki beans an overnight soak so they cook up faster and more evenly the next day.
Keep an eye on the beans—tender is perfect, but mushy? Not so much.
Let all the layers cool completely before assembling. You want this dessert cold, creamy, and extra refreshing!

Nutrition